Founded by second-generation Greek Australia duo Jim Koutsougeras and Eleni Lambropoulos, Macedon Distillery is producing an ouzo-style spirit, Anison, which the founders have designed to mix in cocktails.
We are seeing a growing number of distilleries producing spirits that have traditionally been made at home, as with DNA Distillery’s Rakjia and Kings Cross Distillery’s Arak. This is often a labour of love for the distillers.
“I take immense pride in representing generations of our family’s distilling heritage through Anison. Distillation has been a cherished tradition; turning it into a professional venture is a dream realised. Opening Macedon Distillery allows us to share our culture, values, and the richness of our family’s history with a broader audience across Australia,” Eleni said.
For consumers, these brands are attractive as they bring spirits to the market that were previously only available within certain communities. Additionally, the family traditions behind these spirits provide an engaging story for consumers to connect with.
“I believe authenticity is vital in any endeavour. Consumers appreciate and are drawn to authenticity, which could be a reason for the growing trend in distilleries with strong home distilling traditions,” Jim said.
Ouzo is traditionally drunk neat or with ice, but Macedon Distillery’s goal was to revitalise the classic Greek spirit by positioning it as a cocktail ingredient.
“I personally love Anison on the rocks; to me, it is the best way to experience its full depth in flavour. However, its versatility shines whether enjoyed straight, as the base of a cocktail, or mixed with tonic water, mint, and lime or lemon,” Eleni said.
While there are a number of commercial ouzos on the market and on bar rails, Jim explained that these are often unsuited to cocktail creation.
“Our goal was to strike a perfect balance, avoiding the overpowering anise sweetness in some commercial ouzos, which make them less versatile for cocktails,” he said.
One simple way to incorporate ouzo into a cocktail menu is to substitute it for another white spirit in a traditional cocktail.
“We didn’t aim to change go-to cocktails. Instead, we enhance them with Anison’s unique qualities. The sweet and floral nose, combined with warm spices and anise, creates a bold yet beautifully balanced profile from start to finish. It’s this complexity that makes Anison a perfect addition to a variety of cocktail recipes,” Eleni said.
Alternatively, bartenders can focus and build on the herbal elements of Anison for signature cocktail recipes.
“Experimenting with herbal liqueurs, herb-infused cordials, or a refreshing mojito opens up a world of possibilities,” Jim said.
